Print

Crispy Potato Taco Bowls Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

Crispy Potato Taco Bowls are a vibrant, flavorful dish featuring roasted Yukon gold potatoes topped with seasoned ground turkey and an array of fresh toppings like pickled onions, shredded lettuce, tomatoes, jalapeños, and cilantro, finished with a squeeze of lime for a zesty kick. Perfect for a wholesome and satisfying meal with a delightful mix of textures and bold taco-inspired flavors.

Ingredients

Scale

Potatoes

  • 2 pounds petite Yukon gold potatoes, halved or quartered
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Ground Turkey

  • 1 pound lean ground turkey (can substitute beef)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • Additional kosher salt and black pepper, to taste
  • Optional: 1 teaspoon olive oil (if skillet is dry)

Toppings

  • Quick pickled onions
  • Shredded lettuce
  • Chopped tomatoes
  • Sliced jalapeños
  • Crushed tortilla chips
  • Fresh cilantro
  • Lime wedges, for spritzing
  • Optional: shredded cheddar cheese (for adding at the end of roasting potatoes)

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the potatoes.
  2. Prepare the potatoes: In a large bowl, toss the halved or quartered Yukon gold potatoes with olive oil, kosher salt, and pepper ensuring they are well coated. You can optionally add garlic powder for extra flavor.
  3. Roast the potatoes: Spread the potatoes in a single layer on a baking sheet. Roast for 25 minutes, then gently flip and toss them. Continue roasting for an additional 15-20 minutes until the potatoes are deeply golden and crisp. For cheesy potatoes, sprinkle shredded cheddar cheese on top and return to the oven for 5 more minutes.
  4. Cook the ground turkey: While potatoes roast, heat a skillet over medium-high heat. Add the ground turkey, breaking it apart with a wooden spoon. If needed, add 1 teaspoon olive oil.
  5. Season the turkey: Cook the turkey until it starts to brown. Add cumin, smoked paprika, garlic powder, chili powder, salt, and pepper. Stir well to mix the seasonings and continue cooking until the turkey is fully browned.
  6. Optional saucy turkey: For a saucier texture, prepare a slurry by shaking 1½ tablespoons of flour with ½ cup cold water or stock. Slowly stream the slurry into the turkey skillet over low heat, stirring frequently. Cook for about 10 minutes until thickened and saucy.
  7. Assemble the bowls: Place roasted potatoes in the base of a bowl. Top with as much seasoned turkey and shredded cheese as desired. Add toppings like shredded lettuce, chopped tomatoes, quick pickled onions, sliced jalapeños, crushed tortilla chips, and fresh cilantro.
  8. Finish and serve: Spritz the assembled bowls with fresh lime juice for a bright, tangy finish. Serve immediately and enjoy your flavorful crispy potato taco bowls!

Notes

  • Use petite Yukon gold potatoes for best roasting results; they crisp up nicely without drying out.
  • The turkey can be substituted with lean ground beef if preferred.
  • Adjust the seasoning spices to your taste, adding more chili powder for extra heat.
  • The optional slurry step makes the turkey saucier but is not necessary for a delicious bowl.
  • Adding shredded cheddar cheese to the potatoes just before the end of roasting adds a delightful cheesy layer.
  • For pickled onions, quick pickle by soaking thinly sliced onions in vinegar, sugar, and salt for at least 30 minutes.
  • This recipe can be customized with guacamole or sour cream as additional toppings.

Keywords: potato taco bowls, crispy potatoes, ground turkey tacos, roasted potatoes recipe, taco bowl, healthy taco bowl, Mexican-inspired potato dish

Find it online: https://trendytasterecipes.com/crispy-potato-taco-bowls-recipe/